Polish Smoked Sausage (Hot Smoked)

Polish Hot Smoked Sausage consists of pork, salt, pepper, garlic and optional marjoram. This is the hot smoked version known all over the world which is much easier and faster to make than the cold smoked version that was more popular in the past. Unfortunately, for marketing purposes, most producers call any sausage stuffed in 36 mm casings Polish Smoked Sausage with a total disregard for the materials and ingredients that go inside. The meat should be cured, mixed with spices, stuffed into ring shaped casing, smoked and cooked in water. The same ingredients are used for Polish Cold Smoked Sausage; what is different is the manufacturing process.

Meats

Metric

US

pork

1000 g

2.20 lb.

Ingredients per 1000g (1 kg) of meat

salt

18 g

3 tsp.

Cure #1

2.5 g

½ tsp.

sugar

2.5 g

½ tsp.

pepper

2.0 g

1 tsp.

marjoram

1.0 g

⅔ tsp.

garlic

3.5 g

1 clove

cold water

100 ml

⅜ cup

Instructions

Grind the lean meat with a 3/8” grinder plate and the fat meat through 3/16” plate.